Frozen Brandy Alexander Pie Recipes

BRANDY ALEXANDER PIE

Brandy Alexander Pie image

Try this cognac- and creme de cacao-flavored pie that is great for company. Be sure to make it ahead of time so it has time to chill.

Provided by TICKY TICKY TAMMY

Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes

Time 2h10m

Yield 8

Number Of Ingredients 10

Ingredients

1 (9 inch) prepared graham cracker crust
1 (.25 ounce) package unflavored gelatin
½ cup cold water
⅔ cup white sugar
⅛ teaspoon salt
¼ cup cognac
3 egg yolks
¼ cup creme de cacao
3 egg whites
2 cups whipping cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.
In a saucepan, allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.
Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.
In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened filling.
Whip the heavy cream and gently fold half of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 39.7 g, Cholesterol 144.8 mg, Fat 26.9 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 13.5 g, Sodium 232.8 mg, Sugar 30.5 g

DICK TAEUBER'S BRANDY ALEXANDER PIE

Dick Taeuber's Brandy Alexander Pie image

In January 1970, The Times published a recipe for brandy Alexander pie. It was an unassuming confection: a graham-cracker crust filled with a wobbly, creamy mousse and enough alcohol to raise the hair on your neck and then make your neck wobbly too. Later that year, Craig Claiborne, then the food editor, declared it one of the paper's three most-requested dessert recipes and ran it again. By rights, this should have been the recipe's swan song. But thanks to Dick Taeuber, a Maryland statistician, the pie lived on. Taeuber discovered that you could use a simple formula to make the pie in the flavor of almost any cocktail you wanted (3 eggs to 1 cup cream to 1/2 cup liquor). In 1975, Claiborne renamed it Dick Taeuber's cordial pie and published it once more, this time with all 20 variations (see note). Calling it a cordial pie doesn't quite capture its punch or proof. Booze pie would be more fitting. It's not the kind of thing you want to serve for a children's birthday party.

Provided by Amanda Hesser

Categories pies and tarts, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups graham-cracker crumbs
1/3 cup melted butter
1 envelope unflavored gelatin
2/3 cup sugar
teaspoon salt
3 eggs, separated
1/4 cup Cognac
1/4 cup creme de cacao
1 cup heavy cream
Food coloring (optional)
Chocolate curls, for garnish

Steps:

Preheat oven to 350 degrees. Combine the crumbs with butter. Form in a 9-inch pan and bake for 10 minutes. Cool.
Pour 1/2 cup cold water in a saucepan and sprinkle gelatin over it. Add 1/3 cup sugar, salt and egg yolks. Stir to blend. Place over low heat and stir until the gelatin dissolves and the mixture thickens. Do not boil. Remove from heat.
Stir the Cognac and creme de cacao into the mixture. Then chill until the mixture starts to mound slightly when nudged with a spoon.
Beat the egg whites until stiff, then add the remaining 1/3 cup sugar and beat until peaks are firm. Fold the meringue into the thickened mixture.
Whip the cream, then fold into the mixture. Add food coloring if desired. Turn the mixture into the crust. Add garnish, if desired. Chill several hours or overnight.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 29 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 323 milligrams, Sugar 32 grams, TransFat 0 grams